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It is currently estimated that only 250 Pleurotus nebrodensis reach maturity every year. The mushrooms good taste has led to widespread cultivation, by professionals and amateurs. One reason it was classified as critically endangered is because it is found only in a 100 km square area, and the population has become fractured. In addition, there are not as many mature fungi, and it is losing its natural habitat. An additional reason for decline is the cultivators are now picking unripe specimens, which has led to species decline.

Ecology: The first record of the mushroom was in 1866 by Italian botanist Giuseppe Inzenga, who named it Agaricus nembrodensis; This fungus only grows on limestone in northern SicilyThe characteristics of the mushroom are its creamy white to yellow color, its diameter of between 5–20 centimeters, its extremely angled gills, and the breaking apart of the cap surface at maturity.

Conservation efforts: Currently there are no laws to protect Pleurotus nebrodensis. Even in protected areas there has not been a ban on picking of unripe specimens. However, a draft of rules has been created, and could be approved. This draft proposes protecting all ages of the Pleurotus nebrodensis in one part of Madonie Park, a sanctuary, while in another section of the park it will protect any non-mature mushroom. In addition to this, this fungus is being grown, like a crop, to reduce the strain on the wild population.These fungi that are cultivated for conservation are produced in tunnels that are covered by black nets, which provides 90% shade for them. These cultivated fungi have the same flavor and aroma as the wild kinds.